Carbohydrate Metabolism and Related Enzymes
作者： T. Yanagisawa
DOI: 10.1007/978-3-642-65964-5_20
关键词:
摘要: Based on 20th century biochemical research, an explanation has been found for that once-mysterious phenomenon — glycolysis. Yeast fermentation, characterized by “boiling” and spirit formation, is the result of vigorous evolution CO2 bubbles production ethanol as end product anaerobic breakdown starch. Lactate formation in muscle tissues during their “movement” also a carbohydrate catabolism via glycolysis (a process almost identical to fermentation) accompanies energy contraction.
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